I remember the first time I whipped up a batch of gluten-free brownies for a family get-together.
Everyone gave me the side-eye like, “Are these going to taste like cardboard?”
Spoiler alert: they didn’t. In fact, they were so fudgy and rich, my cousin said they were better than any regular brownie she’d ever had.
That’s when I realized—good gluten-free food isn’t just about ditching gluten; it’s about making something everyone loves, gluten or not.
So here’s my go-to recipe for the fudgiest, most chocolate-packed brownies you’ll ever eat. Trust me, they’re a game-changer.
Tips
- For extra gooeyness, underbake by a couple of minutes.
- Add-ins: Try folding in a handful of chopped walnuts or extra chocolate chunks before baking.
- Substitutions: Swap the butter for coconut oil for a dairy-free version, and use a flax egg (1 tbsp ground flax + 3 tbsp water) to make it egg-free.
- Serving suggestion: Dust with a little powdered sugar, or serve warm with a scoop of vanilla ice cream for an indulgent treat.
Gluten Free Super Fudgy Brownies
- Total Time: 45 minutes
- Yield: 9 brownies 1x
- Diet: Gluten Free
Description
Rich, gooey, and chocolate-packed gluten-free brownies that taste even better than regular ones. Perfect for any gathering or a simple weekend treat!
Ingredients
- 1 cup (170g) dark chocolate chips (I use 60% cacao)
- ½ cup (1 stick) unsalted butter or coconut oil for a dairy-free option
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) brown sugar (adds moisture and depth)
- 2 large eggs (room temperature)
- 1 tsp pure vanilla extract
- ½ cup (60g) gluten-free all-purpose flour (Bob’s Red Mill works great)
- ¼ cup (25g) unsweetened cocoa powder
- ½ tsp salt
- ½ tsp baking powder
Instructions
- Melt the chocolate and butter: In a microwave-safe bowl, melt the dark chocolate chips and butter in 30-second intervals, stirring between each until smooth. Let it cool for a minute.
- Mix the sugars and eggs: In a large bowl, whisk together the granulated sugar, brown sugar, and eggs until the mixture is pale and fluffy (about 2-3 minutes). This step helps give the brownies that crackly top.
- Combine wet ingredients: Slowly add the melted chocolate mixture to the sugar-egg blend while whisking constantly. Stir in the vanilla extract.
- Sift and fold the dry ingredients: In a separate bowl, sift together the gluten-free flour, cocoa powder, salt, and baking powder. Gently fold this dry mix into the wet mixture using a spatula. Don’t overmix—just until no dry spots remain.
- Bake: Pour the batter into a greased or parchment-lined 8×8-inch baking pan. Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Cool before slicing: Let the brownies cool completely in the pan before cutting. This step is crucial for that perfect fudgy texture.
Notes
For best results, use high-quality chocolate and let the brownies cool completely before cutting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 18g
- Sodium: 75mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
